Okinawa cooking small classroom 👩🏻‍🍳Okinawa sea grapes ②

Sea grapes are a specialty of Okinawa, also known as "green caviar." Enjoy the interesting texture of sea grapes by drizzling them with vinegar and soy sauce or making them into sushi. When you bite these beautiful green pellets into your mouth, they emit a sea-flavored aroma. You can also enjoy it with tuna and other sashimi and other seafood to add a beautiful visual effect when serving.

Last time I shared two appetizers with you, today I will share three other staple dishes. Pair them with the appetizers to create a rich sea grape feast!

Sea Grape Hand Roll

Material:

• 4 cups of rice
• Okinawa brown sugar powder 60g
• Okinawa sea salt 25g
• Japanese vinegar 80cc
• Appropriate amount of sea grapes
• Appropriate amount of cucumber
• Appropriate amount of seaweed

step:
1. Wash the rice and cook it in a rice cooker.
2. Mix Okinawa brown sugar powder, Okinawa sea salt and Japanese vinegar evenly, then mix well with cooked rice. When the seasonings are mixed with the rice, use a fan to cool the rice while stirring.
3. Place the sushi rice on the nori, top with cucumber and sea grapes, and roll it into a hand roll.

Sea Grape Tuna Don

Material:

• 4 cups of rice
• Okinawa brown sugar powder 60g
• Okinawa sea salt 25g
• Japanese vinegar 80cc
• Appropriate amount of sea grapes
• Moderate amount of tuna
• Appropriate amount of perilla
• Appropriate amount of wasabi
• Appropriate amount of soy sauce

step:
1. Wash the rice and cook it in a rice cooker.
2. Mix Okinawa brown sugar powder, Okinawa sea salt and Japanese vinegar evenly, then mix well with cooked rice. When the seasonings are mixed with the rice, use a fan to cool the rice while stirring.
3. Place the sushi rice in a bowl, top with the tuna, sea grapes and shiso.

Cold Sea Grape Pesto Spaghetti

Material:

• Octopus legs (cooked) 150g
• 60g celery
• 3 slices of garlic
• 1 chili pepper
• 2 tablespoons white wine
• 2 tablespoons olive oil
• 200g spaghetti
• 2 tablespoons salt + appropriate amount
• 200cc of water after cooking the pasta
• Appropriate amount of sea grapes

step:
1. Add 3L of water to the pot, bring to a boil, add spaghetti and 2 tablespoons of salt. Set the pasta cooking time to 1 minute longer than what is written on the package. After cooking, pour it into a sieve, rub the pasta with cold water, and finally sieve out the water and set aside.
2. Cut the octopus legs into bite-sized pieces. Thinly slice celery and garlic. Remove the seeds from the peppers and cut them into round slices.
3. Pour olive oil, garlic and chili into the wok and turn on the heat. After the garlic is fragrant, add celery and stir-fry. Then add white wine, octopus and the water used to cook the spaghetti in sequence and stir-fry evenly. Pour the sauce into a bowl, place the bowl over ice, and let the sauce cool.
4. Add the spaghetti from ① to the bowl of ③ and mix well. Taste and add an appropriate amount of salt to taste.
5. Place the pasta on a plate and add the sea grapes.